Juniors on Harrison

"Truth be told, Juniors can be hit or miss — except for the burger. With a striking interior and family-friendly atmosphere, it’s certainly one of Lakeview’s current favorites, and it tends to do classics best, like the red beans and rice plate on Mondays and the cobb salad. The burger falls into this category, served smashed on a soft sesame bun with a sweet onion jam and spicy mayo, American cheese, and pickles. It’s a winner." - Beth D'Addono, Clair Lorell

"Junior’s on Harrison is a family-friendly, modern American restaurant led by chef de cuisine Darren Arabie. The menu includes a flavorful chopped kale and peanut salad, a Korean beef sandwich, and fish tacos with jerk sauce. A strong cocktail program and an upstairs bar that’s 21 and over is a nice bonus." - Beth D'Addono

"Lakeview’s chic two-story restaurant has become a popular special occasion destination for its atmosphere and bright, stylish interior — so naturally, brunch is taken seriously here. A wide-ranging menu includes hearty dishes like breakfast burritos, chilaquiles, and smoked salmon bagel platters, along with a ton of brunch cocktails and the mimosa party, a bottle of bubbles served with assorted fruit and juices. Still, the biggest brunch highlight might be the frozen brunch cocktail options — Irish coffee, bellinis, and French 75s among them. Brunch is served Sundays only." - Beth D'Addono, Clair Lorell

"One of Lakeview’s favorite restaurants is Junior’s, a friendly neighborhood restaurant with a surprisingly chic interior and eclectic menu. But it also has daily specials that are Southern through and through, and on Mondays, that is $5 — yes, $5 — plates of just-right red beans and rice. Add fried chicken or smoked sausage, or better yet both." - Eater Staff

"Junior’s on Harrison is the family-friendly, modern American restaurant that opened in 2019, a striking renovation of former Harrison Avenue favorite Cava. The kitchen is led by Jacob Cureton, who most recently ran the kitchen at Atchafalaya, serving starters like a weekly rotating fish ceviche; head-on Gulf shrimp roasted in a Calabrian chile butter; and steamed buns; as well as daily specials and themed menus. A strong cocktail program and an upstairs bar that’s 21 and over is a nice bonus." - Beth D'Addono